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April 8th – Spring Shots

I walked around the farm taking some spring shots yesterday. Here’s some things I ran across:
baby chickens new baby chickens basking in the heat lamp rays spring seeds all sorts of seeds keeping warm under plastic beneficial rosemary growing tons of rosemary to attract beneficial insects cantelope Cantaloupe will come early this year
red and green leaf comingling red and green leaf lettuce comingling baby tomatoes LOTS of tomatoes coming Turkey time a turkey hanging out in my front yard

CSA contains:
CARROTS
GREEN LEAF LETTUCE
STRAWBERRIES
RED BEETS
ZUCCHINI
KENNY GRAPEFRUIT from VINCENT FARMS
BABY SPINACH
CUCUMBERS
SUGAR SNAP PEAS
CILANTRO
BIG BOX ADD: CARROTS, STRAWBERRIES, ROMAINE LETTUCE, FENNEL, GREEN KALE

FRUIT EXPANSION INCLUDES: Strawberries and more

Rainbow Chard Quinoa Bowls with Curry Coconut Broth

Ingredients:
1 cup cooked quinoa
1 large bunch of rainbow chard {both the stems + greens} – or sub in spinach. I did – glorious!
1/2 cup mushrooms, sliced
1 small white onion, chopped
2 cloves garlic, minced
2 tablespoons of organic coconut oil
1 14 oz can light organic coconut milk
2 tablespoons of green curry paste {I used Thai Kitchen Green Curry Paste}
1/4 teaspoon garlic powder
generous pinch of ground turmeric
sea salt and coarse ground pepper, to taste
Directions:
In a sauce pot combine the coconut milk, curry paste, garlic powder and turmeric. Season lightly with the sea salt and pepper. Simmer on low while the swiss chard is cooking.
Wash chard thoroughly and chop into bite sized pieces. Use the entire thing, we don’t want to waste any of it. Both the stems and leaves are great in this dish. In a medium sized skillet heat coconut oil over low flame. Add in the minced garlic, mushrooms, onions; cook on low for about 5 minutes. Then add in the swiss chard. Season with sea salt and pepper and saute on low for about 5-7 minutes {feel free to add in a few tablespoons of water if you need more moisture}. After the veggies are done cooking, cover to keep warm. To assemble the bowls layer the swiss chard on top of the quinoa, then ladle on the curry broth. Enjoy!
(Recipe and photo from With Food and Love)

Yogurt with Cucumber + Mint + Olive Oil

(Plain yogurt makes for a great breakfast, snack, and dessert staple. It’s high in calcium, gut-friendly probiotics, and protein—1 cup alone of Greek style yogurt packs 20 grams (and the regular kind, 13 grams). Start with 1 cup of Greek or regular plain yogurt and top with 1/4 cup sliced cucumbers, thinly sliced fresh mint, and a drizzle of olive oil. Check out the Self.com website for other fun, filling combos.

Summer Squash Sauté

Ingredients: Serves 2
2 pounds zucchini, cut into matchsticks
1 teaspoon kosher salt plus more
1/4 cup sliced almonds
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated Parmesan
Freshly ground black pepper
Directions:
Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
(Recipe and photo from Bon Appetite)

Roasted Beet Crostini

Ingredients:
1 bunch beets with greens attached
16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
2 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1 tablespoon sherry vinegar, or red-wine vinegar
2 tablespoons water
1/4 teaspoon salt
4 ounces creamy goat cheese
1/4 teaspoon freshly ground pepper
Directions:
Preheat oven to 400°F.
Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°.
While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.
Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).
To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.
(Recipe and photo from Eating Well)

Strawberry Coconut Overnight Oats

Ingredients: Serves 6
4 cups rolled oats, (can be purchased certified gluten free)
12 oz frozen or fresh organic strawberries, pureed
6 cups almond milk
1/2 cup shredded unsweetened coconut
1/3 cup chia seeds
1/4 cup maple syrup
1 tsp vanilla extract
Directions:
In large mixing bowl mix all the ingredients. You may need a little bit more milk if you like. I like mine a bit more liquid like than pudding consistency so I add more. Place in the refrigerator overnight and eat the next morning.
This recipe will keep in your refrigerator covered in a glass container for up to 5 days.
(Recipe from Eating Good for life. Check it out for other flavors too!)

Juice Feast Contains:
CARROTS x2
ROMAINE LETTUCE
STRAWBERRIES
RED BEETS
GREEN KALE
KENNY GRAPEFRUIT from VINCENT FARMS
RED CHARD
CUCUMBERS
CILANTRO
FENNEL